Sweet Potato Black Bean Soup

Submitted by Sonja Susut.

This is good when the snow and wind are raging outside.

2 large sweet potatoes, peeled and cubed
3 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 tsp cumin
1 can red enchilada sauce
2 cans black beans, drained and rinsed
4 cups vegetable or chicken broth (Oxo packets)
1 tsp salt
½ tsp pepper
1 can light coconut milk
1 tbsp lime juice, optional
cilantro and Feta cheese, optional

1. Preheat oven to 425.

2. Line baking sheet with parchment paper.
Toss potatoes with olive oil and pinch of salt.
Roast 30-35 minutes til lightly browned and tender.

3. In a large pot, saute onion til soft.
Add garlic and cumin. Stir in for 2 minutes.
Add potatoes, beans, broth, and enchilada sauce.
Bring to a boil and simmer for 10 minutes.

4. Puree soup in blender til creamy.
Leave a few beans whole.
Stir in the coconut milk.
Add lime juice.

5. Sprinkle with cilantro and feta cheese.